This lovely mustard chicken stew stars chunks of chicken in a flavorful Dijon wine sauce.
“Poulet à la Moutarde” is a classic French dish that is simple but impressive. A delicious casserole which is good for a family meal or special occasion at any time of the year. The Dijon mustard adds a depth of flavor to the sauce which goes very well with the chicken.
The whole dish comes together in just about an hour, but again, stews are your best ally for stress-free dinner parties.
Lovely mustard chicken stew
- Casserole pan
For the Chicken
- 900 g boneless and skinless chicken breasts halved horizontally
- 1 tsp salt
- ½ tsp black pepper freshly grounded
- 4 tbsp flour
- 2 tbsp butter
- 2 tbsp olive oil
For the mustard sauce
- 2 onions sliced
- 4 garlic gloves pressed
- 140 g bacon cut to small pieces
- 2 tbsp butter
- 3 dl white wine
- 5 dl chicken broth
- 2-3 tbsp Dijon mustard
- 3 tbsp fresh tarragon leaves, chopped
- 2 tbsp fresh thyme
- Salt and freshly grounded pepper
- 1 handful parsley or basil chopped
- Season chicken breasts with salt and pepper. Dredge in flour, shaking off the excess.
- Meanwhile, take a Dutch oven/casserole pan, add the broth, Dijon and the herbs on medium heat and whisk k together until well blended. Bring to the boil, then reduce the heat to simmer.
- Heat the butter and olive oil in a large pan over medium-high heat. When hot, fry chicken breasts until golden on each side and just cooked through, about 3-4 minutes each side, depending on the thickness of your chicken. Lift up the chicken and set aside.
- In the same pan, add the onions, garlic and bacon and fry until lightly coloured. Pour the wine into the mix and let it simmer for a while. Then pour it over to the Dutch oven/casserole pan and let the tastes mix for 10-15 min.
- Add chicken back into the casserole. Simmer gently until chicken is heated through and sauce has thickened, about 5-10 minutes. Taste test and adjust salt and pepper, if desired. I did cut the chicken breasts into smaller chunks for convenience when serving but you are free to put them in whole as they were fried.
- Sprinkle with chopped parsley and serve, preferably with good garlic roasted bread or buns. See the world with Cuisine.